Vegetarian Sierra Stew

1 cup uncooked kidney beans
2 tablespoons olive oil
1 large onion -- thinly sliced
4 large cloves garlic -- minced
1 green bell pepper
-- (seeded and coarsely
chopped)
1 cup green cabbage
-- (coarsely chopped)
1/2 cup diced russet potatoes -- unpeeled
1 can tomatoes/16 oz -- including liquid
1 tablespoon chili powder
or more to taste
1/2 teaspoon ground cumin
1/2 cup uncooked brown rice
4 cups water or vegetable broth
salt free seasoning
black pepper to taste

Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. Rinse well and set aside. In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired.

More free recipes